Lunch: Quick & Hearty Chicken and Dumplings

Few recipes scream "comfort food" like chicken and dumplings. This hearty recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. These chicken and dumplings are ready in just an hour, so they're total

Ingredients

3 tbsp. butter
1 medium onion
5 medium carrots
1/2 tsp. dried thyme
1 c. all-purpose flour
1 can reduced-sodium chicken broth
Coarse salt
ground pepper
1 1/2 lb. boneless, skinless chicken thighs
2 tbsp. Chopped fresh dill
1 3/4 tsp. baking powder
1/2 c. milk
1 package frozen peas

Instructions

In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium heat. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
Add 1/4 cup of flour and cook, stirring, 30 seconds. Add broth and bring it to a boil, stirring constantly. Season with salt and pepper. Nestle chicken into the pot and reduce the heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
Meanwhile, make the dumplings: In a medium bowl, whisk together remaining 3/4 cup of flour, dill, baking powder, and 1/2 teaspoon of salt. With a fork, gradually stir in 1/2 cup of milk to form a soft, moist batter; it should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (You can add an additional 2 tablespoons of milk if it is too thick.) Set aside.
Stir peas into the pot. Drop the batter in the simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until the chicken is tender and dumplings are firm, 20 minutes. Serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.